Crispy Braised Duck With Vegetables (Printable)

Succulent duck with crispy skin braised with carrots, parsnips, leeks and herbs, finished under high heat for crisping.

# What You Need:

→ Duck

01 - 1 whole duck (about 4–5 pounds), trimmed of excess fat
02 - 1½ teaspoons kosher salt
03 - ½ teaspoon freshly ground black pepper

→ Vegetables

04 - 4 medium carrots, peeled and cut into chunks
05 - 3 parsnips, peeled and cut into chunks
06 - 2 leeks, white and light green parts only, cleaned and sliced
07 - 1 yellow onion, quartered
08 - 3 celery stalks, cut into 1-inch pieces
09 - 6 garlic cloves, smashed

→ Aromatics & Liquids

10 - 2 tablespoons olive oil
11 - 1 cup dry white wine
12 - 2 cups low-sodium chicken stock
13 - 2 sprigs fresh thyme
14 - 2 sprigs fresh rosemary
15 - 1 bay leaf

→ Optional Garnish

16 - Fresh parsley, chopped

# How to Make It:

01 - Preheat the oven to 350°F (175°C).
02 - Pat the duck dry with paper towels. Season thoroughly inside and out with kosher salt and freshly ground black pepper, including inside the cavity.
03 - Heat olive oil in a large Dutch oven or heavy ovenproof pot over medium-high heat.
04 - Place the duck breast side down in the pot. Sear for 5–7 minutes until the skin is crisp and golden. Turn and brown the other side for an additional 5 minutes. Remove the duck and set aside.
05 - Pour off the excess rendered fat from the pot, leaving about 2 tablespoons in the pot.
06 - Add carrots, parsnips, leeks, onion, celery, and garlic to the pot. Sauté for 7–8 minutes until lightly browned.
07 - Deglaze the pot with dry white wine, scraping up any browned bits from the bottom. Reduce the wine by half, about 2–3 minutes.
08 - Return the duck to the pot, nestling it atop the vegetables. Add chicken stock, thyme sprigs, rosemary sprigs, and bay leaf.
09 - Cover the pot and transfer to the oven. Braise for 1½ hours, basting the duck with the cooking juices halfway through.
10 - Remove the lid and increase the oven temperature to 425°F (220°C). Roast uncovered for 20 minutes until the duck skin is deeply crisp and golden.
11 - Remove the duck from the pot and let it rest for 10 minutes before carving. Serve with the braised vegetables and ladle cooking juices over each portion. Garnish with fresh chopped parsley if desired.

# Expert Tips:

01 -
  • The vegetables braise directly under the duck, absorbing every drop of rendered fat and wine, which makes them almost steals the show.
  • It is a one pot masterpiece that looks like you spent all day in the kitchen but the oven does most of the heavy lifting.
02 -
  • If you skip the thorough drying step, the skin will steam instead of crisp, and you will end up with rubbery skin no matter how long you roast it.
  • Resist the urge to peek during the covered braise, because every time you lift the lid you lose moisture that the vegetables need.
03 -
  • Save every drop of leftover rendered duck fat, strain it through a fine mesh sieve, and keep it in a jar in the fridge for the best roasted potatoes of your life.
  • The braised vegetables actually taste better reheated the next day, so do not hesitate to make this a day ahead for a dinner party.

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